I use these in Bloody Marys, instead of celery sticks, and they are always a hit!
You will need:
- 2 pounds fresh green beans, rinsed and trimmed
- 4 cloves garlic, peeled
- 8 sprigs fresh dill weed
- 4 teaspoons salt
- 2 ½ cups white vinegar
- 2 ½ cups water
Instructions:
Cut green beans to fit inside pint canning jars.n
Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.n
Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.n
In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.n
Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.n
Prep Time: 10 mins/Cooking Time: 20 mins/ Total Time: 30 mins
Servings: 8
Calories: 39.0